Monday, November 1, 2010

10 Minute Butter Chicken

Copied from the Simple Savings Website

I make it up in a large jar now, to save time. This Christmas I am going to make up gift boxes with a babyfood sized jar of the spices, a pottle of tomato paste and a carton of longlife cream.

25g butter

1 onion, finely diced

3 cloves garlic, crushed (or 3 tsp of crushed garlic)

1/2 tsp each of; ground ginger, cinnamon, salt, turmeric

1/4 tsp garam masala

Pinch - 1/2 tsp of chilli, depending on taste (1/2 tsp is hot)

400g cubed chicken meat

100g tomato paste (approx 2/3 of a yoghurt pot)

3/4 cup of cream

Mix the spices together and add chicken meat and set aside. Melt butter and saute onion and garlic for 2 mins. Add chicken and saute for about 5 mins. Add tomato paste and cream and simmer gently for 5 mins.
This recipe is very flexible - you can use more cream or less cream and top up with water. You can cut down on the tomato paste or boost it to your taste. I keep a longlife cream 250ml and use this plus 1/2 cup of water because we like a lot of sauce.

You can use evap milk mixed with a couple of tsp of cornflour in place of cream, but it has to be absolutely last minute or it will 'curdle' and to extend it is to use less meat and cube pumpkin or potato very small, plus frozen peas and simmer until they are soft.'

1 comment:

  1. I made this when I went on a craft camp and had to cook for 10 women.

    They all loved it and I looked like SUCH a good cook.

    *heh heh*